▢2 ear corns shucked ▢2 Romaine lettuce shredded ▢2 roma tomatoes diced ▢1/2 cup Mexican cheese shredded ▢2 avocados cubed ▢cilantro chopped ▢1 cup tortilla strips ▢1/2 cup dressing
Melt the butter in a skillet over MEDIUM heat. Sprinkle chicken breasts with taco seasoning and sear for approximately 5 minutes per side, or until the internal temperature reaches 165 degrees. Set separately for cooling.
Cook maize kernels in a seasoned frying pan with one tablespoon of butter until crisp, approximately four to five minutes.
Small poultry cubes should be diced.
Salad components are arranged in a layered fashion on a tray, with tortilla strips, lettuce, poultry, tomatoes, cheese, avocados, and cilantro on top. Serve each item individually and garnish with a preferred vinaigrette.
A crisp and fresh chicken taco salad is the epitome of a weeknight meal. A straightforward, flavorful recipe that all will savor.